Novel Food Fermentation Technologies provides a comprehensive overview of innovations in food
fermentation technologies and their application. Current novel technologies for microbial
culture production and preservation are covered in detail as are fermentation techniques for
the production of bioactives from various food matrices including food processing by-products
and waste. Readers are provided with a close look at thermal and non-thermal technologies
applicable to fermented food products. The text covers immobilization microencapsulation
technologies and novel preservation techniques for cultures in fermentation. In-depth studies
of high pressure processing pulsed electric field power ultrasound and gamma irradiation in
fermentation are provided in addition to novel thermal and non-thermal technologies and process
analytical techniques. A wide variety of fermented products are covered including meat
marine-based grain-based dairy and vegetable-based products. Current technologies for
extraction of bioactives are examined as are current innovations in fermented food packaging.
Readers are presented with current and future challenges in food fermentation as well. As a
comprehensive reference for food fermentation this work provides up-to-date insights into
emerging fermentation technologies which facilitate the processing of wholesome and safe food
products.
